The Adventures of Kitchen Girl

March 10, 2012

Cast Iron Skillet Pineapple Upside Down Cake

I don't make this cake too often anymore, since we've been limiting our intake of sweets... but this is still one of my family's favorite once-in-a-while treats. My eldest son often requests it as his birthday cake now that he's grown out of the character cakes that most little ones crave.

The cake is light and moist... and baking it in a cast iron skillet gives the entire outside of the cake this delicious golden crust that is my favorite part. Not to mention the way it caramelizes the pineapple so beautifully with no effort. I think this is a cake everyone should learn to make because its so much an iconic staple. Many of us grew up eating this and it's still as yummy today. If you've never made one for yourself, give it a try and see if it doesn't turn into one of your family's favorites too.

Cast Iron Skillet Pineapple Upside Down Cake

Pineapple layer-
1/2 cup butter
1 cup packed dark brown sugar
1 (20 ounce) can sliced pineapple
7 maraschino cherries

Cake layer-
4 eggs
1 cup sifted cake flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup white sugar
1 tablespoon butter, melted
1 teaspoon pure vanilla extract
Zest from 1 lemon


1. Preheat oven to 325* F

2. Zest 1 lemon. Set aside.

3. In a 10 inch cast iron skillet, melt 1/2 cup butter on the stove. Remove from heat, and whisk brown sugar into the melted butter. Make sure the butter/sugar mixture is spread around the skillet evenly. Arrange pineapple slices to cover bottom of skillet. Place a cherry inside each pineapple ring. Set aside.

4. Sift flour, baking powder, and salt together.

5. Separate the eggs into two bowls. In a large bowl, beat egg whites just until soft peaks form. Add granulated sugar gradually, beating well after each addition. Beat until stiff peaks form.

6. In a small bowl, beat egg yolks at high speed until very thick and yellow. On low speed, slowly add sifted flour mixture into the beaten egg yolks.

7. Using a spatula, gently fold egg yolk and flour mixture into whites until blended. Fold in 1 tablespoon melted butter, vanilla extract, and lemon zest. Spread batter evenly over pineapple in skillet.

8. Bake for 30 to 40 minutes, or until a skewer inserted into the center of the cake comes out clean. Loosen the edges of the cake with table knife. Cool the cake for 5 minutes before inverting onto serving plate.

Serve warm, chilled or room temperature with whipped cream or vanilla ice cream.

Makes approximately 10 servings.